Schlutzkrapfen with apple-sage-butter/variant

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the noodle dough mix flour and 1/2 teaspoon salt in a bowl. Add eggs, oil and 1 tbsp. water. Knead with the dough hooks of the hand mixer to a smooth, supple dough. If the dough is too dry, add a little more water, if it is too moist add a little more flour. Remove the dough from the bowl and continue kneading vigorously with your hands for 8-10 minutes. Wrap in foil and let it rest at room temperature for about 1 hour

2. 2

   Crumble the gorgonzola, mix with 200 g ricotta and season with pepper. Roll out the pasta dough thinly in portions with the pasta machine (up to level 6) on a floured work surface. Cut out circles (approx. 8 cm Ø). Spread circles thinly with water. Place a teaspoon of cheese cream on one half of the circle. Fold the other side over. Press the edges firmly together with a fork. Put them on a baking tray sprinkled with flour. Process the rest of the filling and pasta dough in the same way. Bring plenty of salted water to the boil in a large saucepan. Cook the Schlutzkrapfen for 4-5 minutes at low heat, remove and keep warm.

3. 3

   Wash, quarter and core the apples. Cut apple quarters into slices. Wash sage, dab dry and remove leaves. Heat butter in a large pan and fry apples for 2-3 minutes. Add sage and fry briefly. Sauté the ravioli in the hot apple butter. Arrange on plates. Crumble 150 g ricotta and sprinkle on top. Season with pepper.

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
610 kcal

CARBS
41 g

FATS
41 g

PROTEINS
21 g